Bake Day – French Baguettes

Poor Moe. 
I haven’t baked him bread in months.
He was feeling sooooooo deprived.
Can’t have that so………………………..

I made a double batch of dough and baked four baguettes.
We had a late lunch.
 Bread, Five Year Old Cheddar, Roasted Garlic and Olives.
The remaining dough is in the fridge and I’ll either bake a few more loaves or maybe make a pizza.
The longer cold fermentation makes the bread even better.

Baguette Recipe

4 Comments Add yours

  1. I can imagine the lovely aromas coming from the kitchen!

  2. www says:

    I'd like to try the recipe, but there seems to be a problem; I can't open the link for the recipe 😦 Where can I find it?

  3. That looks like a perfect lunch. Thank you about the note to start the night before.

  4. Val, it did smell good. And it is going to smell the same again today. Going to make a few more baguettes with the remaining dough. Feyza. Not sure why that link won't open for you. I've posted the recipe a few times in the last three years. Try this link:http://www.thibeaultstable.com/2009/04/potato-leek-soup-and-sour-dough-french.htmlKaren, the 'starter' really does make a difference to the finished product. As does the longer fermentation in the fridge.~Ann

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